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Aussie Barbequed Boneless Leg of Lamb

dwd1249

"Cooked on a plate or grill, open or hooded barbeque, this lamb gives you one and a half to two hours to enjoy your favorite drink while basting."
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Ingredients

4 h 10 m servings 498 cals
Original recipe yields 10 servings (1 boneless leg of lamb)

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Directions

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  1. Whisk together 1 cup of vegetable oil, 1/2 cups of vinegar, 2 cloves minced garlic, 1 tablespoon salt, and black pepper in a bowl; pour into a resealable plastic bag. Add the trimmed lamb leg, coat with the marinade, squeeze out excess air, and seal the bag. Marinate at room temperature for 2 hours.
  2. Meanwhile, stir together the water, lemon juice, 3/4 cup of vegetable oil, tomato puree, onion, 2 tablespoons of vinegar, hot sauce, minced chile, 2 cloves minced garlic, mustard powder, and 1 teaspoon of salt in a large saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer 30 minutes until the onions have softened and the sauce has thickened.
  3. Preheat an outdoor grill for medium-low heat, and lightly oil grate.
  4. Remove lamb from marinade, and shake off excess. Discard remaining marinade. Cook on the preheated grill 1 1/2 to 2 hours, turning and basting frequently with the hot barbeque sauce.

Nutrition Facts


Per Serving: 498 calories; 43.3 g fat; 10.3 g carbohydrates; 18.7 g protein; 53 mg cholesterol; 1228 mg sodium. Full nutrition

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Reviews

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We sliced it and served it in wraps with the sauce - delicious. I will make the sauce again for sure & use it with chicken or any other barbecued meat.

Easy and delicious!!

The lamb tasted great. The BBQ sauce recipe was about twice as much as was needed for the roast. I also found the BBQ sauce was too tart, so I added about 1/2 cup of brown sugar. I cooked it med...

I used the same marinade but used a lamb steak instead. For the BBQ sauce I kept the recipe the same but tweaked it a little by adding about a tablespoon of honey and a few dashes of Worcestersh...